The Best Chicken Enchiladas Ever (Thank You, Ali!)
Usually, dinners I make for my husband generate comments like, “Can you pass the salt?” or “Are you sure you set the oven to the right temperature?” or “I don’t know — something’s a little off.”
Usually, he’s right.
“I wouldn’t change a thing,” he said.
This, my friends, is a fool-proof recipe. It is even Suzanne-proof. And remarkably, this recipe survived a tiny bit of improvising on my part: I used whole-wheat tortillas, added a can of pinto beans to the black beans, and mixed in a sauteed zucchini that appeared to have been down to its final 20 minutes of fridge life.
I agree with Ali that the rich, smoky sauce is the best part. And I mean rich in flavor, not fat. Thanks to this recipe, I’ve discovered that making your own enchilada sauce is like making your own salad dressing: so much easier than you think and so satisfying that you’ll swear off store-bought.
These enchiladas, created by Ali’s friend Liisa, freeze superbly. They’re the perfect meal-train entree and are terrific to bring to a block party or a new neighbor whose swimming pool you are plotting to use this summer. Ali says this dish is her favorite to give away, and she usually makes a double or triple batch. I wish I had made more myself, because between dinner and lunch the next day, my family polished them off.
If you’re looking for more delicious enchilada recipes, one of my faves is Sara’s Pepper Jack Enchiladas with Tomatillo Sauce. And Ali recently posted Verde Shrimp Enchiladas with Jalapeno Cream Sauce.
While you’re at it, poke around Ali’s blog, and admire the beautiful photography and clever recipes! Blueberry Pomegranate Popsicles — yum!